WO1995007619A1 - Healthy spread fats - Google Patents

Healthy spread fats Download PDF

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Publication number
WO1995007619A1
WO1995007619A1 PCT/EP1994/002893 EP9402893W WO9507619A1 WO 1995007619 A1 WO1995007619 A1 WO 1995007619A1 EP 9402893 W EP9402893 W EP 9402893W WO 9507619 A1 WO9507619 A1 WO 9507619A1
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WO
WIPO (PCT)
Prior art keywords
fat
composition
composition according
triglycerides
content
Prior art date
Application number
PCT/EP1994/002893
Other languages
French (fr)
Inventor
Frederick William Cain
Kevin Warren Smith
Nico Zwikstra
Original Assignee
Loders Croklaan B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to AU76562/94A priority Critical patent/AU696261B2/en
Application filed by Loders Croklaan B.V. filed Critical Loders Croklaan B.V.
Priority to DK94926913T priority patent/DK0719090T3/en
Priority to DE69419422T priority patent/DE69419422T2/en
Priority to US08/612,900 priority patent/US5786019A/en
Priority to HU9600635D priority patent/HU224629B1/en
Priority to SK327-96A priority patent/SK279978B6/en
Priority to EP94926913A priority patent/EP0719090B1/en
Priority to PL94313414A priority patent/PL178223B1/en
Priority to JP7508940A priority patent/JP3065102B2/en
Priority to CA002171760A priority patent/CA2171760C/en
Priority to HU9600635A priority patent/HUT74501A/en
Publication of WO1995007619A1 publication Critical patent/WO1995007619A1/en
Priority to GR990402304T priority patent/GR3031209T3/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange

Definitions

  • the fats obtained display good properties as margarine-fats, those fats have the disadvantage that its N-line is not optimal. In particular its N 5 values and the differences between N 5 and N 20 are too high to make them good healthy spread-fats.
  • these fats include fractions obtained after a hydrogenation.
  • hydrogenation will result in the formation of trans-fats
  • the margarine-blends in general will contain some of those undesirable trans fats.
  • Another disadvantage is that for the preparation of the fat blends a rather complicated process must be performed, including an interesterification, a hydrogenation, a fractionation and a back-blending of the different products obtained.
  • the fatty acid distribution should be non-random, so that the esterified C 18:0 present is mainly bonded at 1 and/or 3 and esterified unsaturated fatty acid is mainly bonded at 2-position of the triglycerides (9) the fat must have a specific solid fat profile.
  • the presence of diglycerides is essential in order to obtain a good mouthfeel and the required solid fat profile.
  • the presence of diglycerides in margarine-fats has a negative impact on the crystallization behaviour (in particular: the velocity of crystallization) of the fats, when applied in margarines or spreads.
  • fat-compositions suitable for healthy margarines or spreads, comprising the following triglyceride-distribution: 5 - 45 wt% S 2 U - triglycerides 0 - 60 wt% SU 2 - triglycerides 5 - 95 wt% U 3 - triglycerides 0 - 8 wt% S 3 - triglycerides S being: saturated fatty acid with 16-24 carbon atoms U being: mono- or polyunsaturated fatty acids with at least 18 carbon atoms which fat-composition has a weight-ratio- (C 18 - C 24 ) : (c 16 saturated fatty acids of at least 0.3, contains less than 5 wt% diglycerides, while its SAFA-content is less than 35 wt% and its solid fat content, measured by NMR-pulse (unstabilized) , is:
  • a preferred triglyceride-composition comprises: 10 - 25 wt% S 2 U
  • Our novel fats preferably have SAFA-contents of less than 30 wt%, most preferably less than 25 wt%.
  • the SAFA-content being defined as the total weight of saturated fatty acids (including the trans-acids) over the weight of all fatty acids present.
  • the preferred N-line is measured by NMR-pulse, not stabilized; i.e. using the following T-regime melt at 80°C; 10 min. at 60°C; 1 hr at 0°C, measured at measure-T after 30 min. at this T) is
  • fats such as natural fats or oils but also synthesized fat-components can be applied in our compositions.
  • these fats are the following triglycerides: sunflower oil; olive oil; soybean oil; corn oil; PPO; StStO; BBO; PStP; PBO; PPLn; StStLn; BBLn; PBLn;
  • StOSt; POSt; POP; BOB; StOO; POO; BOO; BLnB; StLnSt; PLnSt; PLnP; palm oil stearin; St 3 ; P 3 ; B 3 ; S 3 , wherein S can be any combination of C 16 -C 24 ; 0 3 ; Ln 3 ; Ln0 2 ; Ln 2 0; (P C 16 . 0 ;
  • (A) has an SUS level of more than 30 wt%, preferably more than 45 wt% and displays an N 20 > 20, preferably above 45
  • (B) has an S 3 level above 45 wt%, preferably above 60 wt%
  • (C) has an (U 2 S + U 3 ) level above 45 wt%, preferably above 60 wt% while (A) , (B) and (C) are present in amounts of 5 - 40 wt% (A) , 0 - 10 wt% (B) and 50 - 95 wt% (C) .
  • the amounts of components (A) , (B) and (C) are advantageously 15 - 25 wt% (A); 0.5 - 3 st% (B) and 70 - 90 wt% (C) .
  • Component (A) can be made by chemical or enzymic interesterification of a liquid oil and a saturated fatty acid, optionally followed by fractionation.
  • Enzymically made fats (A) are preferred, in particular fats made by enzymic interesterification of a fatty acid having 16 - 24 carbon atoms and a liquid oil.
  • the N 25 (unstabilized) of those fats A is preferably more than 45, most preferably more than 55.
  • a very convenient fat (B) is a palm oil stearin. This will be rich in tripalmitics.
  • Fat or oil (C) can be any liquid oil high in (SU 2 + U 3 ) .
  • examples are sunflower oil, olive oil, soybean oil, corn oil.
  • the fat composition contains the triglycerides SUS and SSU in a weight-ratio of more than 0.6, preferably more than 1.0, most preferably more than 5.0.
  • Spreads with a fat content of 20-80 w%, comprising at least part of the fats according to the invention are also part of the invention. These spreads display a hardness according to Haighton at 20°C of more than 50, preferably more than 120.
  • the spreads can be made by using conventional techniques for the preparation of margarines or low fat spreads (cf. EP 89082)
  • the triglyceride-composition of this blend was:
  • the StlnSt applied was obtained by an enzymic conversion (1.3. specific) of sunflower oil and stearic acid, followed by fractionation. 2. Sunflower oil, palm oil stearin and StLnSt were blended in a weight ratio of:
  • the StLnSt-rich fat applied was obtained by an enzymic conversion (1.3) of sunflower oil and stearic acid, followed by fractionation. Its StLnSt content was 60 wt%
  • Sunflower oil, palm oil stearin, BOB -rich fat and BOO-rich fat were blended in a weight ratio of 55
  • N 5 -N 20 5.2
  • the BOB-rich fat and BOO-rich fat were obtained by an 1.3- enzyme-specific conversion of high oleic sunflower oil and behenic acid, followed by fractionation into two products.
  • the products obtained contained 73 wt% BOB and 64.1 wt% SOO (behenic content was :37 wt%) .
  • a premix was made form the components; the premix was pasteurized at 85°C and cooled to 45°C the premix was led through an ACA-system, applying a throughput of 40 g/min.
  • the A, C and A-units were stirred at respectively 800, 400 and 600 rpm.
  • the outlet-temperatures were: 16.7°C; 17.4°C and 14.7°C.
  • a margarine was obtained with the hardness (C-values in g/cm 2 after 3 days storage at T indicated) as given in the table below.
  • a premix was made from the components; the premix was pasteurized at 85°C and cooled to 45°C. The premix was led through an ACA-system, using stirring-speeds of 800, 1300 and 600 rpm. The throughput was 40 g/min. The following exit- temperatures were used:
  • Fat blends were made with the composition as given in the table below. The properties of the fat blends are given in this table as well.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Lubricants (AREA)

Abstract

Fat-compositions that display the following characteristics are very suitable fats for healthy margarines or spreads: (I): 5 - 45 wt % S2U triglycerides; 0 - 60 wt % SU2; 5 - 95 wt % U3; 0 - 8 wt % S3; S = saturated fatty acid: C16-C24, U = unsaturated fatty acid C18+; (II): (C¿18?-C24) : C16 » 0.3; (III): < 5 % diglycerides; (IV): % SAFA < 35 wt %; (V): N5 = 12-30, N35 < 7, (N5-N20) < 10.

Description

Healthy spread fats:
Fats, suitable for use in margarine or spreads have been the subject of many studies in the past. According to US 4,425,371 margarine fats comprise (1) a randomly interesterified mixture of a) an oil high in linoleic acid (= C18s2) and b) an oil or fat high in saturated fatty acids with at least 16 carbon atoms and (2) an olein fraction obtained after a fractionation of above interesterified mixture, which olein fraction has to have a specific N-line. Although the fats obtained display good properties as margarine-fats, those fats have the disadvantage that its N-line is not optimal. In particular its N5 values and the differences between N5 and N20 are too high to make them good healthy spread-fats. Further its content of saturated fatty acids is still rather high. Moreover, these fats include fractions obtained after a hydrogenation. As hydrogenation will result in the formation of trans-fats, the margarine-blends in general will contain some of those undesirable trans fats. Another disadvantage is that for the preparation of the fat blends a rather complicated process must be performed, including an interesterification, a hydrogenation, a fractionation and a back-blending of the different products obtained.
Other known margarine-fats contain appreciable amounts of lauric acids. The presence of lauric residues, however, has a negative impact on the flavour of the products, because of hydrolysis that occurs during storage.
Recently a margarine oil low in trans-acids was disclosed in WO 91/08677. According to this documents the fats must fulfil the following requirements: (1) they must contain 84 - 95% triglycerides
(2) and also 5 - 15% of diglycerides
(3) less than 3% trans-acids should be present (4) less than 6% intermediate saturated fatty acids should be present
(5) 25 - 45% of esterified C18:2 should be present
(6) 0 - 11% of esterified C18:3 should be present (7) 5 - 25% of esterified C18:1 should be present
(8) the fatty acid distribution should be non-random, so that the esterified C18:0 present is mainly bonded at 1 and/or 3 and esterified unsaturated fatty acid is mainly bonded at 2-position of the triglycerides (9) the fat must have a specific solid fat profile.
According to the specification the presence of diglycerides is essential in order to obtain a good mouthfeel and the required solid fat profile. We have found, that the presence of diglycerides in margarine-fats has a negative impact on the crystallization behaviour (in particular: the velocity of crystallization) of the fats, when applied in margarines or spreads. Therefore, we have studied, whether we could find healthy fats suitable for the preparation of margarines or spreads that are substantially free of diglycerides and laurics, have a low SAFA-content, while its N-line is such, that the fats are good structuring fats at refrigerator-temperature (So: N5) and at ambient temperature (So:N20 or better its N5 - N20) , while they melt well in the mouth (So:N35) .
We found fat-compositions that fulfil above requirements. Therefore our invention concerns with fat-composition, suitable for healthy margarines or spreads, comprising the following triglyceride-distribution: 5 - 45 wt% S2U - triglycerides 0 - 60 wt% SU2 - triglycerides 5 - 95 wt% U3 - triglycerides 0 - 8 wt% S3 - triglycerides S being: saturated fatty acid with 16-24 carbon atoms U being: mono- or polyunsaturated fatty acids with at least 18 carbon atoms which fat-composition has a weight-ratio- (C18 - C24) : (c16 saturated fatty acids of at least 0.3, contains less than 5 wt% diglycerides, while its SAFA-content is less than 35 wt% and its solid fat content, measured by NMR-pulse (unstabilized) , is:
N5: 12 - 30
N35: less than 7
(N5 - N20) : less than 10
A preferred triglyceride-composition comprises: 10 - 25 wt% S2U
5 - 40 wt% SU2 50 - 84 wt% U3
1 - 5 wt% S 3
Our novel fats preferably have SAFA-contents of less than 30 wt%, most preferably less than 25 wt%. The SAFA-content being defined as the total weight of saturated fatty acids (including the trans-acids) over the weight of all fatty acids present. The preferred N-line (measured by NMR-pulse, not stabilized; i.e. using the following T-regime melt at 80°C; 10 min. at 60°C; 1 hr at 0°C, measured at measure-T after 30 min. at this T) is
N5: 12 - 18
N35 < 3
(N5 - N20) < 5
All kind of fats, such as natural fats or oils but also synthesized fat-components can be applied in our compositions. Examples of these fats are the following triglycerides: sunflower oil; olive oil; soybean oil; corn oil; PPO; StStO; BBO; PStP; PBO; PPLn; StStLn; BBLn; PBLn;
StOSt; POSt; POP; BOB; StOO; POO; BOO; BLnB; StLnSt; PLnSt; PLnP; palm oil stearin; St3; P3; B3; S3, wherein S can be any combination of C16-C24; 03; Ln3; Ln02; Ln20; (P=C16.0;
St:C18:0; B-=C22:0; 0=C18:1; Ln=C18:2) . It is, however, preferred to apply fats and fat mixtures that result in a behenic acid content in the composition of at least 1.5 wt%, preferably at least 4 wt%. Very suitable fat- compositions are obtained, when we apply a blend of fat components (A) , (B) and (C) , wherein:
(A) has an SUS level of more than 30 wt%, preferably more than 45 wt% and displays an N20 > 20, preferably above 45
(B) has an S3 level above 45 wt%, preferably above 60 wt%
(C) has an (U2S + U3) level above 45 wt%, preferably above 60 wt% while (A) , (B) and (C) are present in amounts of 5 - 40 wt% (A) , 0 - 10 wt% (B) and 50 - 95 wt% (C) . The amounts of components (A) , (B) and (C) are advantageously 15 - 25 wt% (A); 0.5 - 3 st% (B) and 70 - 90 wt% (C) .
Component (A) can be made by chemical or enzymic interesterification of a liquid oil and a saturated fatty acid, optionally followed by fractionation. Enzymically made fats (A) are preferred, in particular fats made by enzymic interesterification of a fatty acid having 16 - 24 carbon atoms and a liquid oil. The N25 (unstabilized) of those fats A is preferably more than 45, most preferably more than 55.
Fat (A) suitably is a shea fraction, illipe, or a fat having a high content of at least one of the triglycerides: BOB; BLnB; AOA; AOB or a cocoa butter equivalent (A=C20.0) .
A very convenient fat (B) is a palm oil stearin. This will be rich in tripalmitics.
Fat or oil (C) can be any liquid oil high in (SU2 + U3) . Examples are sunflower oil, olive oil, soybean oil, corn oil.
In a preferred embodiment of our invention the fat composition contains the triglycerides SUS and SSU in a weight-ratio of more than 0.6, preferably more than 1.0, most preferably more than 5.0.
Spreads with a fat content of 20-80 w%, comprising at least part of the fats according to the invention are also part of the invention. These spreads display a hardness according to Haighton at 20°C of more than 50, preferably more than 120.
The spreads can be made by using conventional techniques for the preparation of margarines or low fat spreads (cf. EP 89082)
Examples:
1. Sunflower oil was blended with a fat, containing 65.4 wt% SLnS, wherein S=C14-C24, while St was present at 54.4 wt% in a weight-ratio of 85 SF: 15 StLnSt rich fat. The triglyceride-composition of this blend was:
S2U : 16 . 8 Wt%
SU2 : 13 . 0 Wt%
U3 : 69 . 7 Wt%
S3 : 0 . 5 Wt%
Its SAFA-content was 20.2 wt%, while it displayed the following N-profile:
N5 = 12
N35 = 0 N5-N20 = 7.5
The StlnSt applied was obtained by an enzymic conversion (1.3. specific) of sunflower oil and stearic acid, followed by fractionation. 2. Sunflower oil, palm oil stearin and StLnSt were blended in a weight ratio of:
78 SF, 3 palm oil stearin and 19 StLnSt-rich fat The triglyceride composition of this blend was:
S2U: 21.3 wt%
SU2: 12.2 wt%
U3: 64 wt% S3: 2.6 wt%
Its SAFA-content was 24.7 wt%, while it displayed the following N-profile:
N5: 17.4 35: 0 N5-N20: 7.2
The StLnSt-rich fat applied was obtained by an enzymic conversion (1.3) of sunflower oil and stearic acid, followed by fractionation. Its StLnSt content was 60 wt%
3. Sunflower oil, palm oil stearin, BOB -rich fat and BOO-rich fat were blended in a weight ratio of 55
SF, 5 palm oil stearin, 20 BOB-rich fat and 20 BOO- rich fat. Its triglyceride-composition was:
S2U : 26 . 3
SU2 : 23 . 8
U3 : 45 . 3
S3 : 4 . 4
The SAFA-content of this blend was 34.0 wt%, while it displayed the following N-profile: N5 = 28.1
N35 = 1.8
N5-N20 = 5.2 The BOB-rich fat and BOO-rich fat were obtained by an 1.3- enzyme-specific conversion of high oleic sunflower oil and behenic acid, followed by fractionation into two products. The products obtained contained 73 wt% BOB and 64.1 wt% SOO (behenic content was :37 wt%) .
A margarine was made, using the fatblend of example
3 the following recipe was applied:
Fatphase wt% fat-blend 83.1 emulsifier 0.3 colour/flavour 0.05
Waterphase wt% water 16.0
S.M.P. 0.4 preservative 0.05 organic acid 0.04 pH = 4.7
A premix was made form the components; the premix was pasteurized at 85°C and cooled to 45°C the premix was led through an ACA-system, applying a throughput of 40 g/min. The A, C and A-units were stirred at respectively 800, 400 and 600 rpm. The outlet-temperatures were: 16.7°C; 17.4°C and 14.7°C.
A margarine was obtained with the hardness (C-values in g/cm2 after 3 days storage at T indicated) as given in the table below.
C-values of the marqarines
Example C at 5°C C at 20°C
5 >3000 2340 5. Halvarines were made, using 2 different fat blends, i.e. the fatblend of example 2; and a commercial, low-SAFA blend. (= 13% inter-esterified hardened palm oil/hardened palm-kernel and 87% sunflower oil) . The following recipe was applied:
Fatphase wt% fatblend 40.0 emulsifier 0.3 colour/flavour 0.05
Waterphase wt% water 56.4
S.M.P. 1.5 gelatin 1.5 preservative 0.15 organic acid 0.07 pH = 5.1
A premix was made from the components; the premix was pasteurized at 85°C and cooled to 45°C. The premix was led through an ACA-system, using stirring-speeds of 800, 1300 and 600 rpm. The throughput was 40 g/min. The following exit- temperatures were used:
using: A C A fat of example 2 16.4 22.3 15.4 in Es-fat 13.2 19.1 14.6
The products obtained displayed the following C- values:
Fatblend C-5 £l5 example 2 200 80 in Es-fat 85 67 So the hardness of our new products is slightly higher than the hardness when using a commercial fat blend.
6. Fat blends were made with the composition as given in the table below. The properties of the fat blends are given in this table as well.
Figure imgf000012_0001

Claims

Claims
1. Fat-composition, suitable for healthy margarines or spreads, comprising the following triglyceride- distribution:
5 - 45 wt% S2U - triglycerides
0 - 60 wt% SU2 - triglycerides
5 - 95 wt% U3 - triglycerides
0 - 8 wt% S3 - triglycerides S being: saturated fatty acid with 16-24 carbon atoms U being: mono-or polyunsaturated fatty acids with at least 18 carbon atoms which fat-composition has a weight-ratio (C18 - C24) : C16-saturated fatty acids of at least 0.3; contains less than 5 wt% diglycerides, while its SAFA-content is less than 35 wt% and its solid fat content, measured by NMR- pulse (unstabilized) , is:
N5: 12 - 30
N35: less than 7
(N5 - N20 ) : less than 10
2. Fat-composition according to claim 1, wherein the triglyceride-distribution comprises:
10 - 25 wt% S2U
5 - 40 wt% SU2
50 - 84 wt% U3
1 - 5 wt% S3
3. Fat-composition according to claims 1 or 2 , wherein the SAFA-content is less than 30 wt%, preferably less than 25 wt%.
4. Fat-composition according to claims 1 - 3, wherein the solid fat-content is:
N5: 12 - 18
N35 < 3 (N5 - N20 ) < 5
5. Fat-composition according to claims 1 - 4, wherein the fat-composition contains at least 1.5 wt%, preferably at least 4 wt% of behenic acid.
6. Fat-composition according to claims 1 - 5, wherein the composition is a blend of at least two of the following triglycerides: sunflower oil, olive oil; corn oil; soybean oil; StOSt; POSt; POP; BOB; StOO; POO; BOO; BLnB; StLnSt; PLnSt; PLnP; palm oil stearin; St3; P3; B3; 03; Ln3; Ln02; Ln20 (P=C16:0;
St:C18:0' B=C22:0'" 0=C18:1' *Ln=C18:2-*1 *
7. Fat-composition according to claims 1 - 5, wherein the composition is a blend of fat components (A) , (B) and (C) , wherein:
(A) has an SUS level of more than 30 wt%, preferably more than 45 wt% and displays an N20 > 20, preferably above 45
(B) has an S3 level above 45 wt%, preferably above 60 wt%
(C) has an (U2S + U3) level above 45 wt%, preferably above 60 wt% while (A) , (B) and (C) are present in amounts of 5 - 40 wt% (A) , 0 - 10 wt% (B) and 50 - 95 wt% (C) .
8. Fat-composition according to claim 7, wherein (A), (B) and (C) are present in amounts of 15 - 25 wt%, 0,5 - 3 wt% and 70 - 90 wt%.
9. Fat-composition according to claim 7, wherein fat- component (A) is made by enzymic interesterification of a fatty acid, having 16 - 24 carbon atoms and a liquid oil.
10. Fat-composition according to claim 7, wherein fat- component (A) displays an N25 > 45, preferably > 55.
11. Fat-composition, according to claim 7 wherein fat- component (B) is a palm oil stearin.
12. Fat-composition according to claim 7, wherein fat A is a shea fraction, illipe, a fat having a high content of at least one of the triglycerides: BOB, BLnB, AOA; AOB or a cocoa butter equivalent (A=C20.0)
13. Spread with a fat-content of 20 - 80 wt%, wherein at least part of the continuous fat-phase consists of a fat according to claim 1 - 12.
14. Spread according to claim 13, wherein the spread displays a hardness according to Haighton at 20°C of more than 50, preferably more than 120.
PCT/EP1994/002893 1993-09-14 1994-08-31 Healthy spread fats WO1995007619A1 (en)

Priority Applications (12)

Application Number Priority Date Filing Date Title
SK327-96A SK279978B6 (en) 1993-09-14 1994-08-31 Fat mixture and spread with its content
DK94926913T DK0719090T3 (en) 1993-09-14 1994-08-31 Healthy grease lubricants
DE69419422T DE69419422T2 (en) 1993-09-14 1994-08-31 HEALTHY FATS FOR BREAD Spread
US08/612,900 US5786019A (en) 1993-09-14 1994-08-31 Healthy spread fats
HU9600635D HU224629B1 (en) 1993-09-14 1994-08-31 Healthy spread fats
AU76562/94A AU696261B2 (en) 1993-09-14 1994-08-31 Healthy spread fats
EP94926913A EP0719090B1 (en) 1993-09-14 1994-08-31 Healthy spread fats
CA002171760A CA2171760C (en) 1993-09-14 1994-08-31 Healthy spread fats
JP7508940A JP3065102B2 (en) 1993-09-14 1994-08-31 Healthy spread fat
PL94313414A PL178223B1 (en) 1993-09-14 1994-08-31 Healthy fats for spreading on bread
HU9600635A HUT74501A (en) 1993-09-14 1994-08-31 Healthy spread fats
GR990402304T GR3031209T3 (en) 1993-09-14 1999-09-15 Healthy spread fats

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP93307252 1993-09-14
EP93307252.2 1993-09-14

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WO1995007619A1 true WO1995007619A1 (en) 1995-03-23

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JP (1) JP3065102B2 (en)
AT (1) ATE181797T1 (en)
AU (1) AU696261B2 (en)
CA (1) CA2171760C (en)
CZ (1) CZ283301B6 (en)
DE (1) DE69419422T2 (en)
DK (1) DK0719090T3 (en)
ES (1) ES2133575T3 (en)
GR (1) GR3031209T3 (en)
HU (2) HUT74501A (en)
PL (1) PL178223B1 (en)
SK (1) SK279978B6 (en)
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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009179805A (en) * 1996-03-28 2009-08-13 Dsm Ip Assets Bv Preparation of microbial polyunsaturated fatty acid-containing oil from biomass sterilized at a low temperature
JP2011024598A (en) * 1996-03-28 2011-02-10 Dsm Ip Assets Bv Preparing of microorganism oil including polyunsaturated fatty acid from biomass pasteurized at low temperature
JP2006151875A (en) * 2004-11-30 2006-06-15 Fuji Oil Co Ltd Lipase inhibitor
US8460737B2 (en) 2006-02-08 2013-06-11 Fuji Oil Company, Limited Edible products with low content of saturated and trans unsaturated fats
US7645473B2 (en) 2006-06-13 2010-01-12 Loders Croklaan Usa Llc Fat composition
JP2008247792A (en) * 2007-03-30 2008-10-16 Fuji Oil Co Ltd Bowel movement-improving agent
US8986772B2 (en) 2007-07-23 2015-03-24 Loders Croklaan B.V. Confectionery compositions
JP2016082913A (en) * 2014-10-24 2016-05-19 日清オイリオグループ株式会社 Bakery food
EP3100613B1 (en) 2015-06-01 2020-03-18 St. Hubert Use of a shea stearin as texturising agent in water-in-oil emulsions
BE1028314A1 (en) 2020-05-18 2021-12-13 Vandemoortele Lipids EDIBLE PRODUCT

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HU224629B1 (en) 2005-12-28
SK279978B6 (en) 1999-06-11
AU7656294A (en) 1995-04-03
ATE181797T1 (en) 1999-07-15
SK32796A3 (en) 1996-09-04
ES2133575T3 (en) 1999-09-16
CA2171760A1 (en) 1995-03-23
CZ76396A3 (en) 1996-08-14
DE69419422D1 (en) 1999-08-12
HUT74501A (en) 1997-01-28
EP0719090A1 (en) 1996-07-03
US5786019A (en) 1998-07-28
HU9600635D0 (en) 1996-05-28
GR3031209T3 (en) 1999-12-31
CZ283301B6 (en) 1998-02-18
JPH09501465A (en) 1997-02-10
PL178223B1 (en) 2000-03-31
CA2171760C (en) 1999-07-13
DE69419422T2 (en) 2000-01-20
EP0719090B1 (en) 1999-07-07
JP3065102B2 (en) 2000-07-12
PL313414A1 (en) 1996-06-24
ZA946882B (en) 1996-03-07
AU696261B2 (en) 1998-09-03
DK0719090T3 (en) 2000-01-17

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